Fresh strawberry pie made with a homemade strawberry pie filling. This old fashioned pie recipe is a family favorite that just screams summer! Serve with ice cream or top with whipped cream.
For years my mom has been buying the sauce that you put all over the fresh strawberries to make strawberry pie. As good as it was, there was just something missing. I decided to try out my own strawberry pie filling without jello and it turned out amazing! I used the base of the cherry pie filling recipe and instead substituted strawberries. The result was a deliciously sweet fresh taste with my pie.
Fresh Strawberry Pie Ingredients
It’s amazing how few ingredients you need to make a pie. The star of the show is fresh strawberries and they are tastiest when in season. However, I’ve had success with this recipe in the winter as well.
- fresh strawberries
- sugar
- cornstarch
- cinnamon
- baked pie crust
How to Make Strawberry Pie
- Bake the pie crust. Let cool.
- Make a strawberry puree with some of the fresh strawberries. Combine with sugar, cornstarch, and cinnamon.
- Bring strawberry puree mixture to a boil and let thicken. Remove from the stovetop and let cool completely.
- Combine the cooled strawberry filling with fresh strawberries. Add to baked pie crust. Top with whipped cream and serve.
Thick Strawberry Pie Filling
The key to getting a good thick strawberry pie filling is to bring the homemade filling to a boil. Let it simmer stirring constantly until it’s thick. This can take up to 10 minutes. You’ll notice when it gets thick as it happens quickly.
Should Strawberry Pie Be Refrigerated
Like most pies, you can leave it at room temperature for up to 2 days before refrigerating. However, once you slice into the pie, refrigerate the leftovers like you would with custard pear pie. Keep in mind that the strawberries will ripen faster at room temperature, so I recommend making this pie the day you’re going to enjoy it and then refrigerating the leftovers.
Strawberry Pie Tips and Techniques:
- Strawberry Size: You want bite-size strawberries for this pie. As some strawberries are quite large, you can cut them in half or quarters before mixing with the homemade strawberry pie filling.
- Washing Strawberries: I wash my strawberries by placing them in a large bowl and then filling that bowl with water and about 1-2 tablespoons of vinegar. I give them a good swirl and then drain and rinse with clean water.
- Baking A Pie Crust: You do not need pie weights to bake a pie crust without the filling. I simply stab my pie crust on the bottom with a fork and check it every five minutes in the oven. When it starts to rise a bit, I simply prick it again with a fork. You’ll know your pie crust is done when it’s a nice golden brown on the bottom.
More Fruit Pie Recipes
- Blueberry Pie – a classic recipe!
- Strawberry Rhubarb Pie
- Dutch Apple Pie Recipe – a family favorite!
- Fresh Peach Pie Recipe
Fresh Strawberry Pie
Ingredients
- 3 lbs fresh strawberries washed and stems removed
- 1/4 Cup water
- 1 1/2 Cups granulated sugar
- 6 Tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
- 1 pie crust
Instructions
- Bake the pie crust in the oven as directed. If making a homemade pie crust, poke holes in the crust and bake for 15 minutes at 375˚F checking every five minutes. Let cool completely.
- Wash strawberries. Puree enough strawberries to make 1 1/4 cups of strawberry puree. Add 1/4 cup of water to the strawberry pure to make 1 1/2 cups total.
- In a sauce pan combine, strawberry puree, sugar, cornstarch and cinnamon. Bring to boil on the stovetop over medium heat stirring constantly. Once bubbly let thicken. Remove from heat and let cool completely.
- Combine the cooled strawberry filling with the remaining fresh strawberries in a large bowl. Add to pre-baked and cooled pie crust. Serve with whipped cream or vanilla ice cream.
Notes
- Strawberry Size: You want bite-size strawberries for this pie. As some strawberries are quite large, you can cut them in half or quarters before mixing with the homemade strawberry pie filling.
- Washing Strawberries: I wash my strawberries by placing them in a large bowl and then filling that bowl with water and about 1-2 tablespoons of vinegar. I give them a good swirl and then drain and rinse with clean water.
- Baking A Pie Crust: You do not need pie weights to bake a pie crust without the filling. I simply stab my pie crust on the bottom with a fork and check it every five minutes in the oven. When it starts to rise a bit, I simply prick it again with a fork. You’ll know your pie crust is done when it’s a nice golden brown on the bottom.
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